I have never heard of such a type of carbs!
Sal Abraham, M.,S., R.D
(leanBodies)
there are some new forms of carbohydrates in the sport supplements industry. One such type of carbohydrate is amylose resistant starch. Resistant starch is comprised of an 80% Amylose and 20% Amylopectin carbohydrate [18,19]. This unique structure allows the resistant carbohydrate to release from the stomach four times slower than regular carbohydrates. In fact it is currently used in other health products for the purpose of slowly releasing carbohydrates overnight in order to maintain healthy morning blood sugar levels. Some nutritional products brag about having a low glycemic rating. They accomplish this task by using a low amount of carbohydrates combined with sugar alcohol and artificial sweeteners. Resistant starch is the next frontier in insulin regulation. Resistant starch can use a moderate amount of carbohydrates with no need for sugar alcohol and provide low insulin levels, which produces a very low glycemic rating
Liljeberg, H, Bjorck, I. 1994. Bioavailability of starch in bread products. Postprandial glucose and insulin responses in healthy subjects and in vitro resistant starch content Eur J Clin Nutr. Mar; 48(3): 151-163.
Sal Abraham, M.,S., R.D
(leanBodies)
there are some new forms of carbohydrates in the sport supplements industry. One such type of carbohydrate is amylose resistant starch. Resistant starch is comprised of an 80% Amylose and 20% Amylopectin carbohydrate [18,19]. This unique structure allows the resistant carbohydrate to release from the stomach four times slower than regular carbohydrates. In fact it is currently used in other health products for the purpose of slowly releasing carbohydrates overnight in order to maintain healthy morning blood sugar levels. Some nutritional products brag about having a low glycemic rating. They accomplish this task by using a low amount of carbohydrates combined with sugar alcohol and artificial sweeteners. Resistant starch is the next frontier in insulin regulation. Resistant starch can use a moderate amount of carbohydrates with no need for sugar alcohol and provide low insulin levels, which produces a very low glycemic rating
Liljeberg, H, Bjorck, I. 1994. Bioavailability of starch in bread products. Postprandial glucose and insulin responses in healthy subjects and in vitro resistant starch content Eur J Clin Nutr. Mar; 48(3): 151-163.